Paleo Ginger Molasses Cookies
Paleo Ginger Molasses Cookies takes around 14 minutes from beginning to end. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 10 and costs 54 cents per serving. One serving contains 156 calories, 3g of protein, and 12g of fat. This recipe is liked by 103 foodies and cooks. Head to the store and pick up vanillan extract, coconut oil, coconut flour, and a few other things to make it today. Plenty of people really liked this side dish. It is brought to you by Ambitious Kitchen. With a spoonacular score of 12%, this dish is not so outstanding. Try Paleo Chewy Ginger Molasses Cookies, Ginger Molasses Cookies (Paleo, Vegan + Refined Sugar-Free), and Chewy Ginger Molasses Cookies (Gluten-Free, Paleo Friendly) for similar recipes.
Servings: 10
Preparation duration: 5 minutes
Cooking duration: 9 minutes
Ingredients:
1/2 teaspoon allspice
1 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup coconut flour
1/4 cup melted and cooled coconut oil
1/4 cup coconut sugar
1 egg, at room temperature
3/4 teaspoon ground ginger
2 tablespoons molasses
1/4 teaspoon salt
1 teaspoon vanilla extract
Equipment:
bowl
oven
baking sheet
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F.In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract. (Please make sure your coconut oil is cool!)Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.Use a cookie scoop to scoop dough, then use your hands to roll dough into a ball. Roll dough in organic cane sugar then place on an ungreased baking sheet. Gently flatten the dough with your hand or the back of a glass. Bake for 8-11 minutes. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 10 cookies. Feel free to double the recipe if you want to make more!
Step by step:
1. Preheat oven to 350 degrees F.In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract. (Please make sure your coconut oil is cool!)Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough.
2. Let the dough rest for just a few minutes.Use a cookie scoop to scoop dough, then use your hands to roll dough into a ball.
3. Roll dough in organic cane sugar then place on an ungreased baking sheet. Gently flatten the dough with your hand or the back of a glass.
4. Bake for 8-11 minutes. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes 10 cookies. Feel free to double the recipe if you want to make more!
Nutrition Information:
covered percent of daily need
